Watch | Benefits of cauliflower

One cup of cooked cauliflower has 2.28 grams of protein, as well as many other nutrients. Cauliflower reduces the risk for cardiovascular disease and cancer. The carotenoids (yellow, orange, and red pigments synthesized by plants) that cauliflower contains are kaempferol, ferulic acid, cinnamic acid and caffeic acid. These carotenoids help protect the body from free radical damage. Free radicals are toxic molecules that have an increased production in the body when damage to the mitochondria occurs. Antioxidants in the body act as a fighting agent to make the free radicals non-toxic. Sulforaphane, a cancer fighting compound, is also in cauliflower. This vegetable also contains omega-3 fatty acids to reduce inflammation. Finally, vitamin C, manganese, glucosinolates, vitamins B1, B2, B3 B5, B6 and B9, phosphorus and potassium, and indole-3-carbinol are all in cauliflower